Greek · Lunch
Cucumber Yogurt Dip
A chilled Greek dip made from strained yogurt combined with grated cucumber, garlic, dill, and olive oil, served as a spread or dip alongside pita or raw vegetables. The texture is thick and cool, the flavour tangy and garlicky, finished with a drizzle of olive oil and fresh dill.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
187Calories
14gProtein
12.2gFat
7.5gCarbs
5.8gSugar
0.6gFiber
693mgSodium
16mgChol
5.1gSat Fat
320mgPotassium
175mgCalcium
0.5mgIron
0.7mcgVitamin B12
5mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
all-time-classics
vegetarian
gluten-free
low-calorie
quick-lunch
low-chol
Instructions
1
Prep
Grate the cucumber on a box grater and squeeze the gratings hard in a clean kitchen towel until no more liquid drips out.
2
Build
Stir together the Greek yogurt, squeezed cucumber, grated garlic, dill, olive oil, lemon juice, salt, and pepper until evenly combined.
3
Chill
Cover and refrigerate for 30 minutes until cold and flavors meld.
4
Plate
Spoon into a serving bowl, swirl the surface, and finish with a drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g full-fat Greek yogurt
- 11 cucumber (about 100g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 2 tbsp30ml olive oil, plus extra to finish
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
